1. Simmer tempeh in tamari-seasoned water for about 20 min. Remove and let cool.
2. Preheat oven to 425*. Oil a baking dish.
3. Fill one bowl/plate with almond milk, one with the flour mixed with onion powder, chili powder, and garlic powder, and one with breadcrumbs. Dip in milk, flour, milk again, and breadcrumbs. Bake the tempeh for 18-20 minutes until crispy on the outside. Serves about 2-3.